Chicken & broccoli alfredo pasta bake
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Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
5 SP freestyle, 6sp/6pp per serving
Ingredients
  • 2 cups (cooked) of a high fiber pasta
  • 2 cups cooked shredded chicken
  • 2 cups frozen broccoli
  • ⅔ cups light alfredo sauce (I used a PC blue menu brand found in Canada)
  • ¼ cup fat free ranch dressing
  • ¼ cup chicken broth
  • ⅔ cups light grated cheese
  • 1T finely grated parmesan cheese
  • 2T bacon bits
Instructions
  1. Preheat oven to 350F, spray a 9x13 casserole dish and set aside.
  2. Have your chicken cooked and ready to go. I cooked my boneless chicken breasts with a little broth in the crockpot on low for 4 hours, it shreds very well. Also have your pasta cooked by boiling on the stove.
  3. Mix all of the above ingredients together in a bowl except the parmesan cheese and bacon bits.
  4. Spread mixture out into your 9x13 sprayed dish and top with parmesan cheese and bacon bits.
  5. Bake in oven for approx. 25 min. Serves 6 at 5 SP freestyle, 6sp or 6pp per serving.
  6. Nutritional info, not including broccoli, per serving.. Calories 218... Fat 5.3g... Saturated fat 2.8g... Carbs 24.5g... Fiber 2.7g... Sugars 1.2g... Protein 18.6g
Recipe by Drizzle Me Skinny! at https://drizzlemeskinny.com/chicken-broccoli-alfredo-pasta-bake/